Nibuta Recipes

NIBUTA

Japanese poached and marinated pork. This recipe is from an awesome Japanese food site called Just Hungry (www.justhungry.com). The umeboshi is the secret ingredient in this pork recipe. :) Maki (who came up with this recipe) suggests not using a very lean, very expensive cut of pork for this recipe. The fat will end up in the poaching liquid. Don't let the cooking time scare you. It takes 90 minutes of no-work poaching time, plus an hour to cool and marinate, plus time in the fridge to get cold. No major work involved. :) This was amazingly delicious fresh, and wonderful after a night or two in the fridge.

Provided by CraftScout

Categories Lunch/Snacks

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 10

Nibuta image

Steps:

If you want your pork roast to look pretty, tie it with kitchen twine, but this isn't necessary.
Place umeboshi, leek tops, and ginger in a big pot with enough water to cover the pork and bring to a boil. Lower the pork into the boiling water carefully, cover, and lower the heat to a simmer. Poach for 90 minutes. Remove cover and let cool in the liquid a bit.
Meanwhile, combine marinade ingredients in a small pan and bring to a boil. Let cool.
Put the marinade and the still warm, drained pork into a plastic bag. Close tightly, and place in a bowl to catch any leaks. Let marinate, turning every so often, for about an hour or more. Store in the refrigerator until cold.
This can be stored in the fridge for up to a week, or longer in the freezer. It can be eaten as slices, or used in place of char siu for steamed buns, or chopped and stirred into noodles.

Nutrition Facts : Calories 240.4, Fat 5.8, SaturatedFat 2, Cholesterol 71.4, Sodium 4222.7, Carbohydrate 11.2, Fiber 0.6, Sugar 7.6, Protein 32.8

Ingredients

2 lbs pork roast
water
1 umeboshi (pickled plum available at Asian markets)
1 bunch leek (just the tops are needed)
1 piece fresh ginger, sliced
2 cups regular dark soy sauce
1/4 cup sugar
1/4 cup mirin
1/4 cup sake
1 small star anise (not a whole pod)

NIKUJAGA - BEEF AND POTATO STEW

This recipe is a traditional Japanese beef stew serve in the winter for dinner. It is slightly sweet to the Japanese taste.

Provided by Chef Milt

Categories Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

Nikujaga - Beef and Potato Stew image

Steps:

You can have the butcher at the market slice the beef very thin.
Start by sauting the onion and beef in the vergatable oil. Then add the Soy Suace, brown sugar and white wine. Layer the potatoes on top of the beef and onions and cover with the water. Bring to a boil and reduce heat to low. Cover and cook until the potatoes a tender. You can cook with the lid off for 10 minutes to get a thicker stew.

Nutrition Facts : Calories 306.4, Fat 20.3, SaturatedFat 7.8, Cholesterol 24.9, Sodium 519.7, Carbohydrate 25.4, Fiber 2.6, Sugar 9.6, Protein 5.1

Ingredients

1 lb russet potato, peeled and cut into 4 to 5 pieces each
1/3 lb beef, thinly sliced
2/3 lb yellow onion, sliced (about 1/3 inch wide)
1 tablespoon vegetable oil
1 1/2 cups water
3 tablespoons soy sauce (or more to taste)
3 tablespoons brown sugar (or more to taste)
2 tablespoons sake or 2 tablespoons white wine, to taste

More about "nibuta recipes"

YAKIBUTA (BRAISED PORK - JAPANESE CHAR SIU) - RECIPETIN …

Web Aug 15, 2017 Yakibuta (Braised pork) is a chunk of pork cooked in soy flavoured sauce over a couple of hours. It takes time to cook but it is …
From japan.recipetineats.com
5/5 (9)
Category Main
Cuisine Japanese
Total Time 2 hrs 10 mins

Add oil in a frypan over high heat. Place pork in and brown all over including sides. (about 5 min).
Reduce heat to low and boil for 2 hours. Depending on the thickness of the meat, the cooking time varies (note 3). When a bamboo skewer can get through the meat easily, it is ready.
Cool down the pot slightly then transfer the meat to a large zip lock bag or a container which just fits the meat with sufficient height (note 4).

Nibuta Recipes

NIBUTA

NIKUJAGA - BEEF AND POTATO STEW

This recipe is a traditional Japanese beef stew serve in the winter for dinner. It is slightly sweet to the Japanese taste.

More about "nibuta recipes"

YAKIBUTA (BRAISED PORK - JAPANESE CHAR SIU) - RECIPETIN …

CHASHU (JAPANESE BRAISED PORK BELLY) チャーシュー • JUST …

JAPANESE NIBUTA (BRAISED PORK) | ZOJIRUSHI.COM

NAPPA CABBAGE NIBITASHI – JAPANESE COOKING 101

‘NIBUTA’ BOILED PORK – HIROKO'S RECIPES

NIGERIAN YORUBA RECIPES - ALL NIGERIAN RECIPES

BRAISED PORK WITH SOY SAUCE – LEITE'S CULINARIA

20 MINUTE GARLIC BUTTER CASHEW CHICKEN. - HALF BAKED HARVEST

NIBUTA CHASHU FROM TOKYO CULT RECIPES BY MAORI MUROTA - CKBK

29 NO-COOK SUMMER APPETIZERS - LAST MINUTE SUMMER APPS

THE $2 TRADER JOE’S PANTRY STAPLE I TURN TO FOR EASY AND …

10 MINUTE CHICKEN LETTUCE WRAPS RECIPE | BETTER THAN PF CHANGS

BEST RAMEN SIDE DISH PICKS | 23 TASTY IDEAS FOR YOUR FAVORITE NOODLES

15+ 30-MINUTE ONE-POT DINNER RECIPES FOR SPRING

4 EASY AND TASTY NIBUTA RECIPES BY HOME COOKS - COOKPAD

4 EASY AND TASTY NIBUTA RECIPES BY HOME COOKS - COOKPAD

15+ 10-MINUTE GUT-HEALTHY, HIGH-PROTEIN BREAKFAST RECIPES

RECIPE: NIBUTA (BRAISED PORK) - KOKORO CARE PACKAGES

‘NIBUTA’ BOILED PORK RECIPE BY HIROKO LISTON - COOKPAD

POACHED AND MARINATED PORK (NIBUTA) | JUSTHUNGRY

20-MINUTE CHICKEN ENCHILADAS RECIPE

CHAR SIU OR YAKIBUTA - CHINESE STYLE ROAST PORK | JUSTBENTO

A RECIPE FOR THE RAINY SEASON: UMEBOSHI -SIMMERED PORK

RECIPETIN EATS’ 20-MINUTE LAKSA RECIPE, PRAWN LAKSA, CHEAT’S …

RECIPE FOR NIBUTA SIMMERED PORK - YOUTUBE

25 25-MINUTE DINNER RECIPES YOU'LL WANT TO MAKE FOREVER - YAHOO …

NIBUTA JAPANESE COOKING RECIPE – THE BEST FREE COOKING RECIPES

You'll also love

Related Search